Strawberry Ice Cream in a Reduced Sugar Bowl
You will never feel guilty about eating ice cream again after preparing this delicious and easy recipe for Strawberry Ice Cream in a Reduced Sugar Bowl. To make this homemade ice cream, you can use heavy cream, which not only gives great flavor but also adds a creamier texture.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 cups strawberries, cut into cubes, for the strawberry compote
- 1/4 cups Splenda® muscovado, for the strawberry compote
- 1 lemon, juice and zest, for the compote
- 1 cup strawberry compote, cold
- 1 cup whipping cream, cold
- 1 cup clotted cream, cold
- bittersweet chocolate, cut into small cubes, for decoration
- raspberries, frozen, for decoration
- strawberries, cut in half and quarters, for decoration
Preparation
24h
0 mins
Low
- In a saucepan over medium heat, cook the strawberries with Splenda® Mascabado and lemon juice, stirring constantly, until you achieve a jam-like consistency. Add the zest and mix, remove from heat and cool.
- Whip the cream with the heavy cream until it doubles in volume, add the strawberry compote and continue whipping until incorporated.
- Pour into a baking dish and freeze for 1 day or until very solid.
- Serve in a bowl and decorate with dark chocolate, frozen raspberries, and strawberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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